Murcia al Vino Murcia al Vino is a wine-bathed cheese is made from pasteurized goat’s milk in Murcia region of Spain. This region has a rich variety of grasses, shrubs, and wild herbs on which the goats graze to give the cheese a distinctive taste and aroma. The unique feature of Murcia al Vino is that it is washed in red wine during ripening. The wine deeply tints the cheese, giving the rind its characteristic burgundy color and imparting a strong floral bouquet. Murcia al Vino is a real gem. It not only has a bold, delicious flavor, it has the intoxicating aroma of a good bottle of wine. Ossau-Iraty Ossau-Iraty is probably the least known A.O.C.1cheese. It is a traditional, un-pasteurized, semi-soft cheese made from sheep’s milk. It is in the shape of a wheel, with a natural rind. This cheese is made with the milk of Manech ewes. Affinage takes at least 60-90 days. The temperature of the cellar must be below 53° F. This cheese unites two regions of France in the Western Pyrénées: Ossau in the valley of the Bearn and Iraty in the beech forests of the Pays Basque. The cheese is full of a delicious, nutty, robust taste if it is produced during the period from June to September when the herds move up to the high mountain meadows. Parmigiano-Reggiano (24 Month) Parmigiano-Reggiano is a traditional, un-pasteurized, hard cheese made from skimmed cow’s milk. It is shaped like a drum with a sticky, hard, yellowish rind that carries its name emblazoned on the side. Parmigiano-Reggiano weighs 75 pounds and must be cut using special Parmesan knives. The aroma and flavor is sweet and fruity, the color fresh yellow. Parmigiano-Reggiano’s flavor is unmistakably piquant. Parmigiano-Reggiano Riserva (36 Months) We are proud to offer this amazing Parmigiano made for us by the Bonati family and aged to perfection for 36 months. This cheese starts its life as a top quality Parmigiano-Reggiano, and the best wheels of the lot are hand selected to be aged for an additional year. Only two wheels of this extraordinary cheese are produced a day. Pecorino Romano Dating back to ancient Roman times, Pecorino Romano is one of the world’s oldest recorded cheeses. Pecorino is an Italian word meaning from sheep’s milk, and Romano indicates that this cheese is of Roman descent. All Pecorino Romano is made in Lazio, Tuscany, or Sardinia during the months between November and June. These three regions have very similar pastures and breeds of sheep, ensuring consistent flavor and quality. Pecorino Romano is a name protected (DOC) cheese; its production overseen by the Consorzio per la Tulela del Formaggio Pecorino Romano. There are numerous Pecorinos made throughout Italy, but only one Pecorino Romano. Aged for a minimum of nine months, this cheese is hard and dense; strong and sharp in flavor. It is pale yellow in color, with a black paper rind. Grate this cheese and serve it over pasta, soups, and salads. As a dessert, serve it chunked, drizzled with honey, and paired with ripe pears Fresh Products 2013- 2014 Annual Catalog ~ 123